Renegade Canteen Ignores Its Name to Take the Safe Route

Comments (0) By Laura Hahnefeld Thursday, Aug 4 2011

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After inquiring about a steak knife for my filet mignon, part of a selection of premium steaks on the menu, my server smiled and said, "You won't need it." I didn't. This piece of tenderloin cut like it ate, delicately and with easy effort — expertly prepared, its flavor a meat lover's dream.

Chef McGrath's skill at creating dishes of comfort is paired sweetly by pastry chef Eddie Robinson. His "Elvis," featuring chunks of peanut butter brittle, ice cream, and apples, was certainly King-worthy but not nearly as delicious as the candy-cap mushroom bread pudding. Mushrooms? Yup. Highly aromatic and with a sweet, syrupy taste, these 'shrooms are the key in making this dish so unique and flavorful. Share it and listen to spoons clatter for the last bite.

Jackie Mercandetti

Bob's Big Burger, Chef McGrath's towering two-handed creation.

Location Info

Map

Renegade Tap and Kitchen

9343 E. Shea Blvd.
Scottsdale, AZ 85260

Category: Restaurant > American

Region: North Scottsdale

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Details

Renegade Canteen
9343 East Shea Boulevard, Scottsdale
480-614-9400
www.renegadecanteen.com
Hours: Dinner: 5 p.m. to 10 p.m. Monday through Saturday, and 5 to 9 p.m. Sunday; brunch: 9 a.m. to 2 p.m. on Sunday

Duck breast and confit fajitas: $11
Bob's Big Burger: $13
Pot roast: $16
Blackened catfish: $22

More About

In uniforms of denim and vests, the service at Renegade Canteen had that homey friendliness coupled with extensive knowledge about the dishes. However, table attention slowed considerably after the entrées arrived, some just after I had just taken my first few bites of starters. This too-fast flurry of food, in addition to a serving of stale bread, made for hurried and disappointing dining experiences, especially for a swanky establishment with a $33 steak on the menu.

Thankfully, for Renegade Canteen, the not-so-rebellious "chuck wagon" in North Scottsdale, the photos of renegades on the wall may seem out of place, but chef Robert McGrath's masterfully made fare of Western cuisine feels right at home.